Berry Vinaigrette

Make any salad pop with flavour without adding loads of fancy ingredients. Our secret? A long-lasting berry dressing!

30 minutes (plus infusing time) 

Makes 3 cups

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Ingredients

  • 1 punnet (125g) raspberries
  • 1 tub (125g) blueberries and/or blackberries 
  • 1 cup (250ml) white balsamic vinegar 
  • 1 garlic clove, finely chopped 
  • ¼ onion, thinly sliced 
  • 2 cups (500ml) good-quality olive and canola oil blend (avocado or mild oil works well) 
  • ¼ cup (60ml) honey 
  • Salt and milled pepper  

 

Method

  1. Combine raspberries, blueberries and/or blackberries, vinegar, garlic and onion in a pot. 
  2. Place a round of baking paper on liquid (big enough to fit in the pot) and bring to a simmer.  
  3. Simmer on low heat for 15 minutes, remove from heat and set aside for 1 hour to infuse.
  4. Strain vinegar and discard berries.  
  5. Combine oil, infused vinegar and honey. Season. 
  6. Pour into a sealable jar or bottle and keep in the fridge for up to 2 weeks.  
  7. Shake well just before serving. Goes well with just about any salad.  

 

 

 

 

 

Browse more sides and salads recipes here.

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